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    The Delia Collection, Fish (Delia Smith's Cookery Course) (Hardback) By (author) Delia Smith

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    DescriptionIn compiling the Collection cookbooks, Delia has chosen her best and most popular recipes, updating old favourites and adding some that are completely new. These recipe books are aimed both at experienced cooks and at newcomers to homecooking who can be sure that, with Delia's friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes. This is the fourth cookbook in the series and is a collection of over 50 of Delia's best fish recipes. Many people shy away from cooking with fresh fish because it seems too difficult and messy. Delia tackles this notion by providing the know-how and plenty of authentic fish dishes to suit all levels of cooking ability.


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  • Full bibliographic data for The Delia Collection, Fish

    Title
    The Delia Collection, Fish
    Authors and contributors
    By (author) Delia Smith
    Physical properties
    Format: Hardback
    Number of pages: 144
    Width: 218 mm
    Height: 276 mm
    Thickness: 16 mm
    Weight: 762 g
    Language
    English
    ISBN
    ISBN 13: 9780563487333
    ISBN 10: 056348733X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1DST
    Nielsen BookScan Product Class 3: T16.1
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    Abridged Dewey: 641
    LC classification: TX
    DC22: 641.692
    LC subject heading:
    BISAC V2.8: CKB076000
    LC classification: TX747
    BIC subject category V2: 1DST
    LC subject heading:
    BISAC V2.8: CKB011000
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1DST
    Illustrations note
    col. Illustrations, 1 col. port.
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    27 March 2007
    Publication City/Country
    London
    Author Information
    Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969 - numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying tv series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time 'Delia's How to Cheat at Cooking' - which has sold over 800,000 copies to date. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.
    Review quote
    Delia Smith is a household name and as far as many people are concerned, she is THE goddess of the kitchen. With her foolproof recipes and clear instructions you are guaranteed 100per cent success and it is never a problem to make a dish for a dinner party for the first time, wondering if it will turn out alright or not. It always does. Moving on from her phenomenally successful previous titles, she has amalgamated her recipes into four new cookery books grouped by subject - chicken, chocolate, fish and soup. Lavishly illustrated, they are Delia's personal choice of what she views as the best and most popular recipes. And combining them into individual volumes ensures fast access to a particular recipe rather than ploughing through half a dozen in search of that elusive favourite. Chocoholics will revel in the chocolate fudge cake, four nut chocolate brownies, squidgy chocolate log and frozen chocolate bananas. Comfort eaters will find soups to die for with scallop cream soup, smoked haddock chowder with poached quails' eggs and watercress and buttermilk vichyssoise. For chicken fanciers there is chicken jambalaya, coq au vin and chicken cacciatore and for fish lovers there is chargrilled squid with chilli jam, salmon in champagne sauce and luxury smoked fish pie. These are sure to become bestsellers and it is to be hoped that the collection will grow to include other culinary collections and make it a definitive guide to cooking no cook should be without. - Lucy Watson